Jerk-Seasoned Pork Loin Cutlets

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Jicama's crunchy, juicy texture resembles a water chestnut, but the flavor is sweet and nutty. It's great served raw or cooked — it won't discolor in salads or lose its crunchiness in stir-fries. We combine it with pineapple and serve the salad alongside spicy jerk-seasoned pork chops.

Total Time:
0:30

Prep:
0:20

Cook:
0:10

Level:
Easy

Yield:
4 main-dish servings

Serves:
4

Ingredients

2 lemons

1 lb. jicama

1 c. coarsely chopped fresh pineapple

1 c. canned black beans

1 medium yellow pepper

0.25 c. fresh mint leaves

0.25 tsp. salt

4 boneless pork loin chops (1 in. thick)

2 tsp. jerk seasoning

Directions

Prepare outdoor grill for direct grilling on medium, or heat ridged grill pan on range on medium-high until hot.

Rub pork chops with jerk seasoning to coat both sides. (If seasoning is salt free, sprinkle meat with 1/4 teaspoon salt.) Place pork on hot grill grate, and cook 10 to 12 minutes or until browned but still slightly pink in the center, turning over once. Serve pork with jicama salad and lemon wedges.